Assignment: Cultural analysis recipe and report. Three to five pages total of reported content. Reference page does not count toward this total. Format requirements are outlined in the course syllabus.

1. Find an “authentic” and “traditional” cultural recipe from a culture that is different then your own and different from the one covered in the Interview and Acculturation assignments.
   1. Recipe must come from a cookbook (see “Important Information About References” below)
2. Prepare the recipe for yourself and a friend or family member.
3. Take a photo of the recipe to include in your report.
4. Evaluate the recipe (based on the provided sensory evaluation form). Evaluate the recipe for texture, flavor, color, appearance and overall acceptability. Be detailed and descriptive. Use a variety of sensory words.

Elements of Paper:

1. Introduction:

• Clearly state your own cultural identity and the culture of the recipe you have chosen.
• State why you choose this cultural recipe.
• Describe your preparation methods of the recipe that you selected to prepare.
• Evaluate the recipe for texture, flavor, color, appearance and overall acceptability (form provided below). Be detailed and descriptive. Use a variety of sensory words.
• Make sure to include your completed sensory evaluation form (does not count towards page count)
• Compare and contrast the information found in the preface of the cookbook or book and other source with the information provided in the textbook. Include a compare and contrast for the following:
• Cooking/preparation methods.
• Traditional flavor notes/principles.
• Typical staple foods.
• Meal/eating patterns or habits.
• Discuss how your cultural perceptions may have affected your perception of the food you ate and reviewed.
• Include a References page (detailed below).
• Attach a picture of the final product at the END of your paper. Do not embed or include in the body of the text.

Important Information About References:

Before you begin your search for sources, make sure that you clearly understand and can define what are considered staple foods, flavor notes or principles, cooking/preparation methods, and eating/meal patterns.  Refer to the chapter readings in your Introduction Modules (chapters 1-4).

• At least 3 references should be used: 1) textbook, 2) ethnic cookbook or published book on chosen culture, 3) plus one other reference of choice.
• Locate two resources that detail food and cooking practices of this culture.
  • One of these resources MUST be a COOKBOOK on a specific cultural cuisine or ethnic background OR a published book on a particular culture. The book or cookbook must detail staple foods(sometimes listed as pantry items), common flavor notes (seasonings & herbs traditional used), traditional cooking and preparation methods of the culture, and traditional eating/meal patterns.
  • The second resource can be from a website that also provides similar detail on the culture. It does not have to be in agreement with the book or cookbook, but it should provide additional insights or details about food in the chosen culture.NFS 3173 Culture and Foods

    Cultural Recipe Analysis

     

    Value = 100 points

     

    Assignment: Cultural analysis recipe and report. Three to five pages total of reported content. Reference page does not count toward this total. Format requirements are outlined in the course syllabus.

     

    1. Find an “authentic” and “traditional” cultural recipe from a culture that is different then your own and different from the one covered in the Interview and Acculturation assignments.

    a. Recipe must come from a cookbook (see “Important Information About References” below)

    2. Prepare the recipe for yourself and a friend or family member.

    3. Take a photo of the recipe to include in your report.

    4. Evaluate the recipe (based on the provided sensory evaluation form). Evaluate the recipe for texture, flavor, color, appearance and overall acceptability. Be detailed and descriptive. Use a variety of sensory words.

     

    Elements of Paper:  

    1. Introduction:

    · Clearly state your own cultural identity and the culture of the recipe you have chosen.

    · State why you choose this cultural recipe.

     

    2. Describe your preparation methods of the recipe that you selected to prepare.

     

    3. Evaluate the recipe for texture, flavor, color, appearance and overall acceptability (form provided below). Be detailed and descriptive. Use a variety of sensory words.

    · Make sure to include your completed sensory evaluation form (does not count towards page count)

     

    4. Compare and contrast the information found in the preface of the cookbook or book and other source with the information provided in the textbook. Include a compare and contrast for the following:

    · Cooking/preparation methods.

    · Traditional flavor notes/principles.

    · Typical staple foods.

    · Meal/eating patterns or habits.

     

    5. Discuss how your cultural perceptions may have affected your perception of the food you ate and reviewed.

     

    6. Include a References page (detailed below).

     

    7. Attach a picture of the final product at the END of your paper. Do not embed or include in the body of the text.

     

    Important Information About References:

    Before you begin your search for sources, make sure that you clearly understand and can define what are considered staple foods, flavor notes or principles, cooking/preparation methods, and eating/meal patterns.  Refer to the chapter readings in your Introduction Modules (chapters 1-4).

     

    · At least 3 references should be used: 1) textbook, 2) ethnic cookbook or published book on chosen culture, 3) plus one other reference of choice.

    · Locate two resources that detail food and cooking practices of this culture.

    · One of these resources MUST be a COOKBOOK on a specific cultural cuisine or ethnic background OR a published book on a particular culture. The book or cookbook must detail staple foods (sometimes listed as pantry items), common flavor notes (seasonings & herbs traditional used), traditional cooking and preparation methods of the culture, and traditional eating/meal patterns.

    · The second resource can be from a website that also provides similar detail on the culture. It does not have to be in agreement with the book or cookbook, but it should provide additional insights or details about food in the chosen culture.

     

    Trivia Fact About TWU:   The Texas Woman’s University Library has the World’s largest Cookbook Collection —   Hint: This would be a wonderful place to find a recipe in a cookbook to complete this assignment.  Visiting this collection in our Library will enhance this learning experience and opportunity.

     

    ** Note: Reference page(s), sensory table and the picture at the end DO NOT count towards content page requirements above. Reference page, sensory table and picture are in addition to content pages.**

     

    Grading:

    The grading rubric has been provided so you know exactly what is expected of you. Please make sure you cover ALL the components that have been requested of you. Points will be deducted if you omit any areas, even if the paper is beautifully written.

     

    The assignment MUST be submitted using the Turn-it-in link below. E-mailed assignments WILL NOT BE ACCEPETED OR GRADED.

     

    **Just a reminder that plagiarized papers, whether intentional or not, will result in a zero. You can submit your papers multiple times through the turn-it-in site until the due date.  By using the originality report provided, you can review your similarity score and make corrections and modification as needed. I recommend that you try and submit early and use this tool to double check your paper.**

     

     

    Sensory Evaluation Form

     

    Recipe Name:

     

    Directions: Circle one rating in the light blue boxes for each of the different categories. Additional comments for each categories can be listed in the white boxes.

     

    Category	Score
    Appearance	Extremely Attractive	Moderately Attractive	Attractive/ Matches photo	Unappetizing	Unattractive
    Taste /Flavor	Tasted Great	Flavorful	Acceptable	Off Flavor	Flavor did not appeal to me
    Texture Rating	Wonderful Texture	Good Texture	Acceptable Texture	Off Texture	Inappropriate texture/flat/runny
    Aroma/ Smell Rating	Wonderful Aroma	Appealing Aroma	Acceptable Aroma	Aroma is not appealing	Unappetizing Aroma
    Overall Acceptability	Extremely Acceptable	Moderately Acceptable	Acceptable	Moderately Unacceptable	Unacceptable